Print

Crockpot Carne Asada Recipe

Print Recipe

★★★★★

4.6 from 143 reviews

This Crockpot Carne Asada recipe transforms lean beef chuck roast or flank steak into tender, flavorful meat perfect for tacos or bowls. Marinated with fresh orange and lime juice, soy sauce, and a blend of spices, the meat slow cooks until fork tender and then crisps up in the oven for a delicious caramelized finish.

Ingredients

Scale

Meat

  • 2 lbs lean beef chuck roast (or flank steak, fully trimmed)

Marinade & Seasonings

  • 2 tbsp fresh orange juice
  • 2 tbsp lime juice
  • 2 tbsp low sodium soy sauce
  • 1 tbsp ancho chile powder (or regular chili powder)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp dried oregano

Vegetables

  • 1 onion, chopped
  • 2 garlic cloves, chopped

Instructions

  1. Make the marinade. In a small bowl, combine the fresh orange juice, lime juice, low sodium soy sauce, ancho chile powder, garlic powder, onion powder, cumin, paprika, and oregano to create a flavorful spice mixture.
  2. Prepare the meat and aromatics. Place the chuck roast or flank steak in the bottom of the slow cooker. Add the chopped onion and garlic on top of the meat.
  3. Add the marinade. Pour the prepared marinade evenly over the meat, onions, and garlic in the slow cooker, ensuring the beef is well coated with the spices and juices.
  4. Slow cook the beef. Cover the slow cooker and cook on low for 6 to 8 hours. Chuck roast will take closer to 8 hours to become fork-tender, while flank steak typically needs around 6 hours.
  5. Shred or slice the cooked beef. Once tender, remove the beef from the slow cooker and use two forks to shred it. If using flank steak, you have the option to slice it thinly instead for larger pieces.
  6. Crisp the edges for texture. Preheat your oven (or grill) to 450°F (230°C). Spread the shredded beef on a baking sheet lined with foil, drizzle with some of the reserved cooking liquid to keep it moist, and roast for 15-20 minutes if using chuck roast, or 7-10 minutes for flank steak, until the edges caramelize and crisp up.
  7. Serve and enjoy. Taste the crispy carne asada and add a little extra cooking liquid if desired. Serve it hot as a filling for tacos, bowls, or your favorite Mexican-inspired dishes.

Notes

  • Use lean beef chuck roast for the most tender and flavorful results; flank steak works well but may cook a little faster.
  • Low sodium soy sauce helps control the salt level but you can adjust seasoning to taste after cooking.
  • Allow enough time for slow cooking — the key to tender carne asada is patience.
  • If you don’t want to use the oven to crisp the beef, you can also sear shredded meat quickly in a hot skillet for a similar effect.
  • Leftover carne asada stores well for up to 3 days refrigerated or can be frozen for longer storage.

Keywords: Crockpot Carne Asada, Slow Cooker Carne Asada, Beef Tacos, Mexican Beef Recipe, Easy Carne Asada

Find it online: https://cookcrisis.com/crockpot-carne-asada-recipe/